Fermented Foods, Part II

Ramesh C. Ray, Didier Montet

Fermented Foods: Microbiology, Biochemistry & Biotechnology. Technological Innovations in Processing of Fermented Foods: An Overview. Functional Properties of Traditional Food Products Made by Mold Fermentation. Legume-Based Food Fermentation: Biochemical Aspects. Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits. Miso, the Traditional Fermented Soybean Paste of Japan. Soy Sauce Fermentation. Rice-based Fermented Foods and Beverages: Functional and Nutraceutical properties. Maize (Zea mays L. subsp. mays) Fermentation. Bread Fortification: Health and Nutritional Benefits. Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases. The Sourdough Micro-ecosystem: An Update. Traditional Cereal Beverage Boza - Fermentation Technology, Microbial Content and Healthy Effects. Coffee Fermentation. Cocoa Fermentation. Kimchi: Microbiology, Biochemistry and Health Benefits. Amasi and Maheu: Expedition from Ethnic Southern African Foods to Cosmopolitan Markets. Kefir & Koumiss: Origin, Health Benefits & Current Status ok Knowledge. Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential. Fermentations Generating the Cheese Diversity. Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages. Solid-State Fermentation Applications in the Food Industry.